curried chicken salad
(1 rating)
This is a refreshing change to the usual "run of the mill" chicken salad. I especially think the roasted cashews & the raisins give a great contrast in texture.
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(1 rating)
yield
6 serving(s)
prep time
5 Min
cook time
55 Min
Ingredients For curried chicken salad
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6bone-in, skin-on medium chicken breasts
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olive oil
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kosher or sea salt (coarse)
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1 1/2 cmayonnaise
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1/3 cwhite wine or chicken stock
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1/4 cchutney ( i used mango)
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3 Tbspcurry powder
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1 cmedium diced celery (about 2 large stalks)
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1/4 cchopped scallions, white & green parts
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1/4 craisins
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1 cwhole roasted, salted cashews
How To Make curried chicken salad
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1Preheat oven to 350
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2Place chicken breasts on sheet pan. Run the skin with olive oil. Sprinkle well with salt & pepper. Roast for 35 - 40 minutes - do not overcook. Set aside until cool enough to handle. Remove the meat from the bones & discard skin. Dice chicken into large bite size pieces.
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3For the dressing, combine the mayonnaise, wine or stock, chutney, curry powder, and 1 1/2 tsp salt in the food processor or blender. Process until smooth
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4Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, mix well. Refrigerate for a few hours to allow the flavors to "marry". Add the cashews and serve at room temperature.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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